Compositions and methods for reducing the pathogen content of meat and meat products

ABSTRACT

Compositions and methods useful for reducing or eliminating the presence of pathogens in meat and meat products are disclosed. Administration of one or more lactic acid producing microorganisms to a live animal, to a carcass, to meat, to meat products, or in animal feed results in significant reductions in the amount of pathogens potentially harmful to humans when ingested. Synergistic effects can be achieved with the administration of multiple strains of microorganisms.

CROSS REFERENCE TO RELATED APPLICATIONS

[0001] The present application claims priority to U.S. ProvisionalPatent Application Serial No. 60/319,838 filed Jan. 6, 2003, thecontents of which are incorporated herein by reference.

BACKGROUND OF INVENTION

[0002] 1. Field of the Invention

[0003] The invention relates to compositions and methods useful forreducing or eliminating the amount of pathogens in meat and meatproducts. More specifically, it relates to the addition of lactic acidproducing organisms to animal feed, animal carcasses, and meat and meatproducts.

[0004] 2. Description of Related Art

[0005] The processing and sale of meat is a major industry in the UnitedStates and around the world. Major meat products include beef, pork,chicken, and turkey. While efforts have been made to improve the safetyof meat products, significant health concerns exist due in part to thepresence of bacteria and other pathogenic contaminants.

[0006] From 1995 to 2000, the United States Department of Agriculture(USDA) issued 275 recalls for meat products, amounting to about 140million pounds of adulterated meat that was present in the consumermarket. Over 90% of the recalls were due to the detected presence of thepotentially dangerous E. coli strain O157:H7. This bacteria wasresponsible for the 1993 outbreak traced to a Jack-in-the-Box restaurantin the Seattle area, in which four children died and 700 people becameill.

[0007] Animals are often fed antibiotics at low concentrations in anattempt to maintain their health and to promote growth. One side effectof this practice has been the emergence of antibiotic resistantpathogens. Drug resistant Campylobacter and Salmonella pathogens havebeen detected in cattle and poultry supplies. Treatment of peopleinfected with these organisms often require aggressive multi-drugtreatments. Vancomycin resistant enterococci (VRE) have been found inEuropean livestock. The emergence of VRE in Europe is believed to havebeen at least in part due to the feeding of the antibiotic avoparcin toanimals. Antibiotics have also been used in aquaculture. Farmed salmon,catfish, and trout have been treated with various antibacterial agentsin the water.

[0008] The ingestion of pathogens in contaminated food products can leadto illness, and in some extreme cases, to death. This is of particularconcern to individuals with compromised immune systems. While cookingoften reduces the levels of bacteria and other pathogens to safe levels,food products are not always sufficiently cooked.

[0009] Pathogens that cause disease in the intestinal tract are known asenteropathogens. Examples of enteropathogenic bacteria, orenterobacteria, include Staphylococcus aureus, particular strains ofEscherichia coli (E. coli), and Salmonella spp. Whereas most of thehundreds of strains of E. coli are harmless and live in the intestinesof animals, including humans, some strains, such as E. coli O157:H7,O111:H8, and O104:H21, produce large quantities of powerful shiga-liketoxins that are closely related to or identical to the toxin produced byShigella dysenteriae. These toxins can cause severe distress in thesmall intestine, often resulting in damage to the intestinal lining andresulting in extreme cases of diarrhea. E. coli O157:H7 can also causeacute hemorrhagic colitis, characterized by severe abdominal crampingand abdominal bleeding. In children, this can progress into the rare butfatal disorder called hemolytic uremic syndrome (“HUS”), characterizedby renal failure and hemolytic anemia. In adults, it can progress intoan ailment termed thrombotic thrombocytopenic purpura (“TTP”), whichincludes HUS, plus fever and neurological symptoms, and can have amortality rate as high as fifty percent in the elderly.

[0010] Efforts have been made to improve the safety of meat products.For example, the USDA instituted the Hazard Analysis and CriticalControl Point (HACCP) inspection system in 1998. The HACCP requires thatmeat producers conduct scientific testing of E. coli and Salmonellalevels in produced meat.

[0011] Reduction of risk for illnesses due to food borne pathogens canbe achieved by controlling points of potential contamination. The beefindustry has recognized the need to investigate pre-harvest control ofpathogens, particularly E. coli O157:H7, due to potential runoffcontamination, contact with humans, and the transfer of pathogens duringmeat processing. In particular, undercooked or raw hamburger (groundbeef) has been implicated in many documented outbreaks as containing E.coli O157:H7.

[0012] Thus, there exists a need for improved materials and methods forminimizing or preventing the occurrence of pathogens in food products.This reduction can be accomplished either while the animal is stillalive by minimizing the exposure of the animal to pathogens, or afterprocessing of the meat by preventing or minimizing contamination of themeat products. These reductions or eliminations of pathogen occurrencein meat products will better protect the health and safety of the meateating population.

SUMMARY OF INVENTION

[0013] Meat and meat products can be treated (contacted) with one ormore microorganisms to inhibit or prevent the growth of potentiallyharmful pathogens. This inhibition can reduce or eliminate illnessesresulting from ingestion of the meat or meat products. Microorganismsthat produce lactic acid have been found to be particularly attractivefor the inhibition of pathogens in meat and meat products. Themicroorganisms can be administered to animals as part of theirfeedstock, can be applied to the animal carcass prior to and/or duringprocessing, and/or can be added to the meat and meat products afterprocessing. Synergistic effects can be achieved with the administrationof multiple strains of microorganisms, as well as the utilization ofmultiple or repetitive contacts (a chain of contacts) with the subjectanti-pathogen microorganisms prior to human consumption of the producedmeat such as at the animal feed level, the living animal level, theanimal carcass level, and/or the meat processing level which includespre- and post-production processes such as butchering, packaging andtransport and storage.

BRIEF DESCRIPTION OF DRAWINGS

[0014] The following figures form part of the present specification andare included to further demonstrate certain aspects of the presentinvention. The invention may be better understood by reference to one ormore of these figures in combination with the detailed description ofspecific embodiments presented herein.

[0015]FIG. 1 shows inhibition of E. coli O157:H7 in ground beef at 5° C.during a 12 day storage period.

[0016]FIG. 2 shows inhibition of Salmonella spp. in ground beef at 5° C.during a 12 day storage period.

DETAILED DESCRIPTION

[0017] Several conceptual approaches towards reducing or eliminating theamount of potentially harmful pathogens in meat and meat products exist.The first involves preventing the contact of pathogen and animal whilethe animal is still alive. This approach can involve improving thecleanliness of the animal's environment, administering antibiotics, orby adjusting the environment to be less hospitable to the pathogens. Thesecond is to prevent the contact of pathogen and meat or meat productsduring processing. This approach can involve improved cleanliness of theprocessing facility, adding antibiotics, and sterilization usingradiation, bleach, or other chemicals. The third is to prevent thecontact of pathogen and meat or meat products after processing. Thisapproach can involve improvements in packaging, storage, and shippingmethods.

[0018] As used herein, the term “pathogens” refers to any bacterium thatproduces a harmful effect in a host animal, and especially thosebacteria that infect meat and dairy animals and subsequently infect thehuman food supply, thus causing disease in humans.

[0019] Aspects of the instant invention involve the administration ofone or more lactic acid producing microorganisms to animals, meat, andmeat products to reduce or eliminate the amount of potentially harmfulpathogens in the meat and meat products. The microorganisms may competewith the pathogens for necessary nutrients, may compete with thepathogens for binding sites in the animal or meat, may produce chemicalor biological agents toxic to the pathogens, or inhibit growth of thepathogen by other means.

[0020] While compositions and methods are described in terms of“comprising” various components or steps (interpreted as meaning“including, but not limited to”), the compositions and methods can also“consist essentially of” or “consist of” the various components andsteps, such terminology should be interpreted as defining essentiallyclosed-member groups.

[0021] In one embodiment of the invention, the microorganisms are addedto the feed or drink of a living animal. The animal consumes (i.e. eator drink) the feed or drink (e.g. water), and the amount of pathogenspresent in the animal are reduced or eliminated. The reduction can occurin the digestive track of the animal, or in the animal as a whole. Thereduction can generally be any amount of reduction, as compared to theamount of pathogen present prior to consumption of the feed.Alternatively, the reduction can be measured relative to the pathogenlevel from an animal fed a similar feed lacking the microorganisms.

[0022] In an alternative embodiment of the invention, the microorganismscan be added to the carcass of an animal prior to processing. Theaddition can be performed in generally any method. Methods can includespraying a liquid composition, spraying a dried composition, and“painting” a liquid composition using a brush or similar article. Theconcentration of the microorganisms in the liquid or dry composition cangenerally be any concentration. The concentration is preferablysufficient to achieve the desired reduction in amount of pathogens inthe meat or meat product. The reduction can be measured relative to thepathogen level prior to administration of the microorganisms, orrelative to a similar carcass that was not treated with themicroorganisms. The concentration of microorganisms can be adjusteddepending on the volume of composition applied. After processing of themeat or meat product, it is preferably maintained with properrefrigeration.

[0023] In a further alternative embodiment of the invention, themicroorganisms are added to meat or to a meat product after processing.The addition can be performed in generally any method. Methods caninclude spraying a liquid composition, spraying a dried composition, and“painting” a liquid composition using a brush or similar article. Theconcentration of the microorganisms in the liquid or dry composition cangenerally be any concentration. The concentration is preferablysufficient to achieve the desired reduction in amount of pathogens inthe meat or meat product. The reduction can be measured relative to thepathogen level prior to administration of the microorganisms, orrelative to a similar meat or meat product that was not treated with themicroorganisms. The concentration can be adjusted depending on thevolume of composition applied. After processing of the meat or meatproduct, it is preferably maintained with proper refrigeration.

[0024] In yet an additional alternative embodiment of the invention, themicroorganisms are administered to the animal prior to slaughter andprocessing. The administration can generally be by any form ofadministration. Examples of such an administration include topical,injection (e.g. IP, IV, IM), and transdermal administration. Theadministration can be in a single administration or multipleadministrations. The administration can be in a time-releaseformulation. The concentration of the administered microorganisms cangenerally be any concentration. The concentration is preferablysufficient to achieve the desired reduction in amount of pathogens inthe meat or meat product. The reduction can be measured relative to thepathogen level prior to administration of the microorganisms, orrelative to a similar meat or meat product obtained from animals thatwere not administered the microorganisms. The concentration can beadjusted depending on the volume of composition administered. Afterprocessing of the meat or meat product, it is preferably maintained withproper refrigeration.

[0025] For the above-described methods, a reduction in pathogen contentor concentration in the meat or meat product is achieved relative tocontrol samples. The reduction can be measured in any manner commonlyused in the art. Typically, pathogen concentrations are measured incolony forming units (CFU) obtained from a fixed quantity of meat ormeat product. For example, the reduction can be at least about 5%, atleast about 10%, at least about 20%, at least about 30%, at least about40%, at least about 50%, at least about 60%, at least about 70%, atleast about 80%, at least about 90%, at least about 95%, at least about99%, at least about 99.9%, at least about 99.99%, or ideally about 100%.The reduction can also be ranges between any two of these values.Alternatively, the reduction can be measured in “log cycles.” Each logreduction in concentration is equal to a ten-fold reduction (e.g. a onelog reduction is a ten-fold reduction; a two log reduction is a 100-foldreduction, etc.). The log cycle reduction can be at least about 0.5, atleast about 1, at least about 1.5, at least about 2, at least about 2.5,at least about 3, at least about 3.5, at least about 4, and rangesbetween any two of these values. Log cycle reductions can be easilyconverted to percent reduction. A 1 log cycle reduction is equal to 90%,a 2 log cycle reduction is equal to 99%, a 3 log cycle reduction isequal to 99.9%, and so on.

[0026] The animal can generally be any animal used in the food industry.The animals can include cattle (beef), pigs, chickens, turkeys, lamb,deer, buffalo, alligator, and snake. The animal can also be a fish orshellfish. Animals raised in aquaculture or caught in the wild includefish and shellfish such as salmon, catfish, trout, flounder, haddock,cod, mackerel, tuna, swordfish, shark, squid, clams, scallops, mussels,oysters, abalone, lobster, shrimp, crabs, and crayfish. The meat productcan generally be any ground or processed meat product, including groundbeef (“hamburger”), ground turkey, ground chicken, beef sausage, porksausage, chicken sausage, hot dogs, and bologna.

[0027] The lactic acid producing microorganisms can generally be anylactic acid producing microorganisms. Families of microorganisms includeBacillus, Bifidobacterium, Lactobacillus, Pediococcus, andStreptococcus. For example, the microorganisms can be Bacillus subtilis,Bifidobacterium adolescentis, Bifidobacterium animalis, Bifidobacteriumbifudum, Bifidobacterium infantis, Bifidobacterium longum,Bifidobacterium thermophilum, Lactobacillus acidophilus, Lactobacillusagilis, Lactobacillus alactosus, Lactobacillus alimentarius,Lactobacillus amylophilus, Lactobacillus amylovorans, Lactobacillusamylovorus, Lactobacillus animalis, Lactobacillus batatas, Lactobacillusbavaricus, Lactobacillus bifermentans, Lactobacillus bifidus,Lactobacillus brevis, Lactobacillus buchnerii, Lactobacillus bulgaricus,Lactobacillus catenaforme, Lactobacillus casei, Lactobacilluscellobiosus, Lactobacillus collinoides, Lactobacillus confusus,Lactobacillus coprophilus, Lactobacillus coryniformis, Lactobacilluscorynoides, Lactobacillus crispatus, Lactobacillus curvatus,Lactobacillus delbrueckii, Lactobacillus desidiosus, Lactobacillusdivergens, Lactobacillus enterii, Lactobacillus farciminis,Lactobacillus fermentum, Lactobacillus frigidus, Lactobacillusfructivorans, Lactobacillus fructosus, Lactobacillus gasseri,Lactobacillus halotolerans, Lactobacillus helveticus, Lactobacillusheterohiochii, Lactobacillus hilgardii, Lactobacillus hordniae,Lactobacillus inulinus, Lactobacillus jensenii, Lactobacillus jugurti,Lactobacillus kandleri, Lactobacillus kefir, Lactobacillus lactis,Lactobacillus leichmannii, Lactobacillus lindneri, Lactobacillusmalefermentans, Lactobacillus mali, Lactobacillus maltaromicus,Lactobacillus minor, Lactobacillus minutus, Lactobacillus mobilis,Lactobacillus murinus, Lactobacillus pentosus, Lactobacillus plantarum,Lactobacillus pseudoplantarum, Lactobacillus reuteri, Lactobacillusrhamnosus, Lactobacillus rogosae, Lactobacillus tolerans, Lactobacillustorquens, Lactobacillus ruminis, Lactobacillus sake, Lactobacillussalivarius, Lactobacillus sanfrancisco, Lactobacillus sharpeae,Lactobacillus trichodes, Lactobacillus vaccinostercus, Lactobacillusviridescens, Lactobacillus vitulinus, Lactobacillus xylosus,Lactobacillus yamanashiensis, Lactobacillus zeae, Pediococcusacidlactici, Pediococcus pentosaceus, Streptococcus cremoris,Streptococcus discetylactis, Streptococcus faecium, Streptococcusintermedius, Streptococcus lactis, or Streptococcus thermophilus. Thelactic acid producing microorganism can be Lactobacillus acidophilus.The lactic acid producing microorganism can be a strain of Lactobacillusacidophilus such as the M35, LA45, LA51, L411, NPC 747, NPC 750, D3, andL7 strains.

[0028] The various embodiments of the invention include the applicationof one or more lactic acid producing microorganisms to the animal, meat,or meat products. The microorganisms can be different microorganismsand/or different strains. For example, one, two, three, four, five, six,and so on different microorganisms and/or strains can be applied. Themultiple different microorganisms can be added sequentially orconcurrently as a “cocktail.” The application of multiple differentmicroorganisms and/or different strains can lead to synergistic (ratherthan additive) desirable effects.

[0029] The pathogen(s) can generally be any pathogen potentially harmfulto humans when ingested or otherwise contacted. For example, thepathogen can be an E. coli pathogen, a Staphylococcus pathogen, or aSalmonella pathogen. Specific examples of pathogens include Salmonellatyphirium, Staphylococcus aureus, and E. coli O157:H 7.

[0030] The amount of microorganism administered to the animal, meat, ormeat product can generally be any amount sufficient to achieve thedesired reduction in amount of pathogen. For example, amounts of about10⁴ cfu/gram meat, about 5×10⁴ cfu/gram meat, about 10⁵ cfu/gram meat,about 5×10⁵ cfu/gram meat, about 10⁶ cfu/gram meat, about 5×10⁶ cfu/grammeat, about 10⁷ cfu/gram meat, about 5×10⁷ cfu/gram meat, about 10⁸cfu/gram meat, about 5×10⁸ cfu/gram meat, about 10⁹ cfu/gram meat, about5×10⁹ cfu/gram meat, about 10¹⁰ cfu/gram meat, or ranges between any twoof these values can be used. When added to animal feed, the amount ofmicroorganism added can generally be any effective amount. The amount ispresently preferred to be about 10³ cfu/gram feed to about 10¹⁰ cfu/gramfeed. More narrow ranges can be about 10⁵ cfu/gram feed to about 10⁸cfu/gram feed, or about 10⁶ cfu/gram feed to about 10⁷ cfu/gram feed.

[0031] The following examples are included to demonstrate preferredembodiments of the invention. It should be appreciated by those of skillin the art that the techniques disclosed in the examples which followrepresent techniques discovered by the inventors to function well in thepractice of the invention, and thus can be considered to constitutepreferred modes for its practice. However, those of skill in the artshould, in light of the present disclosure, appreciate that many changescan be made in the specific embodiments which are disclosed and stillobtain a like or similar result without departing from the scope of theinvention.

EXAMPLES Example 1 Culture Assay Results

[0032] A study was performed to evaluate the reduction of E. coliO157:H7 in ground beef. Four strains of lactic acid producingmicroorganisms were tested individually, and in combination.

[0033] Assays were performed in laboratory media stored at 5° C. Resultswere corrected using untreated samples as controls. Frozen concentratedcultures of Lactobacillus spp. NPC 747 (LA51), NPC 750 (M35), D3, andL7, and a mixture of all four cultures were used. Nalidixic acidresistant E. coli O157:H7 was used as the model pathogen. An inocula of10⁷ Cfu/ml of Lactobacillus was added to TSB broth containing 10⁴ cfu/mlE. coli O157:H7. When the mixture of four Lactobacillus cultures wasused, each culture was added at one quarter concentration, to result ina combined concentration of 10⁷ cfu/ml. Samples were stored at 5° C. forten days, with numbers of E. coli determined at days 0, 5, and 10. Afterfive days of storage, no significant reduction in pathogen levels wereobserved. After ten days, all Lactobacillus strains reduced the E. coliby an average of 3 log cycles (a 99.9% reduction).

Example 2 Ground Beef Assay Results Using Individual Cultures

[0034] Ground beef samples were stored at 5° C. for 12 days to determinethe impact of Lactic Acid Bacteria (LAB) on the growth and inhibition ofE. coli O157:H7. After four days of storage, one of the LAB cultures,M35 resulted in significantly lower populations of E. coli O157:H7compared to the control samples (FIG. 1). After 8 days of storage, theother three LAB cultures resulted in significant differences betweencontrol samples and treated samples with more than a 1.5 log difference(>90% reduction) between the control samples and the treated samples.

[0035] A more inhibitory effect was observed against Salmonella spp.After four days of storage, M35, LA51 and D3 resulted in significantreductions of Salmonella compared to the control samples (FIG. 2). Eachof these resulted in a 1.5 log reduction after 4 days of storage atrefrigeration temperatures. After eight days of storage, M35 resulted ina 2.0 log difference (99% reduction) compared to the control and evenmore inhibition was observed on day 12 with more than a 2.0 logreduction. All LAB cultures except for L7 resulted in significantlylower populations of Salmonella compared to the control on days 8 and12.

[0036] Preliminary results obtained by using a combined cocktailcontaining all 4 cultures at a higher inoculation level show more than a3.0 log reduction (99.9%) of E. coli and a 4.0 log reduction (99.99%reduction) of Salmonella.

Example 3 Ground Beef Assay Results Using Combined Cultures

[0037] Further tests were performed to determine if four strains oflactic acid bacteria (LAB) inhibited E. coli O157:H7 in laboratory mediaand in ground beef at 5° C. Frozen concentrated cultures of fourLactobacillus spp, NPC 747, NPC 750, D3, and L7 and a cocktail mixtureof four strains of nalidixic acid resistant E. coli O157:H7 were used inthis study. Nalidixic acid resistant strains of E. coli O157:H7 wereused to facilitate recovery on non-selective media in the presence ofthe background flora.

[0038] A 10⁷ cfu/ml portion of individual isolates of the LAB were addedto TSB broth containing 10⁴ E. coli O157:H7/ml. Samples were stored at5° C. and the numbers of E. coli O157:H7 were determined on days 0, 5and 10. After 5 days of storage, there were no significant reductions inthe pathogen. However after 10 days of storage, all LAB reduced E. coliO157:H7 by an average of 3 log cycles (99.9% reduction).

[0039] A second study was conducted in vacuum-packaged fresh groundbeef. Samples were taken on days 0, 7, and 14. The following tableillustrates the reduction in E. coli content achieved by treatment ofground beef with LAB. The experiment was conducted in triplicate.Numerical values are Log cfu E. coli O157:H7 per gram of ground beef.Days at 5° C. 0 7 14 Rep 1 LAB 4.58 1.01 2.41 Control 4.72 4.73 5.16 Rep2 LAB 5.32 4.94 1.25 Control 5.64 5.25 5.05 Rep 3 LAB 4.59 4.58 3.26Control 5.16 5.95 5.93 Average LAB 4.83 3.51 2.31 Control 5.17 5.31 5.38

[0040] The individual isolates resulted in an average reduction of 2logs (99% reduction) after 14 days of storage with little reductionsafter 7 days of storage. Following this study, a mixed concentratedculture was prepared from all four LAB and added to E. coli O157:H7inoculated ground beef. After 7 days of storage, the mixed cultureresulted in a 2 log reduction (99% reduction) of E. coli O157:H7 ascompared to the control, and a 3 log reduction (99.9% reduction) after14 days of storage. These results indicate that adding LAB to raw groundbeef stored at refrigeration temperatures may be an importantintervention to control E. coli O157:H7. These results are alsosurprising, as they suggest a synergistic, rather than additive effectachieved by combining different strains of microorganisms.

Example 4 Taste Evaluation of Treated Meat Products

[0041] Meat and meat products treated with one or more lactic acidproducing microorganisms can be evaluated for their taste by an“organoleptic panel”. It is preferred that the microorganisms be presentat a level sufficiently low as to be undetectable by taste.

Example 5 Treatment of Beef Steaks With Powdered Compositions

[0042] Beef steak can be sprayed with a fine powdered compositioncontaining one or more lactic acid producing microorganisms prior topackaging. The packaged steak is maintained at refrigerated temperaturesduring shipping and sale. The packaged steak can be assayed to determinereduction in pathogen content, relative to an untreated, but otherwisesimilarly handled steak.

Example 6 Treatment of Pork With Powdered Compositions

[0043] Cut pork can be sprayed with a liquid composition containing oneor more lactic acid producing microorganisms prior to packaging. Thepackaged pork is maintained at refrigerated temperatures during shippingand sale. The packaged pork can be assayed to determine reduction inpathogen content, relative to an untreated, but otherwise similarlyhandled pork product.

Example 7 Treatment of Ground Beef with Powdered Compositions

[0044] Ground beef (“hamburger”) can be mixed with a fine powderedcomposition containing one or more lactic acid producing microorganismsprior to packaging. The packaged hamburger is maintained at refrigeratedtemperatures during shipping and sale. The packaged hamburger can beassayed to determine reduction in pathogen content, relative to anuntreated, but otherwise similarly handled hamburger product.

Example 8 Treatment of Ground Turkey with Liquid Compositions

[0045] Ground turkey can be mixed with a liquid composition containingone or more lactic acid producing microorganisms prior to packaging. Thepackaged ground turkey is maintained at refrigerated temperatures duringshipping and sale. The packaged ground turkey can be assayed todetermine reduction in pathogen content, relative to an untreated, butotherwise similarly handled ground turkey product.

Example 9 Treatment of Animal Carcasses Prior to Processing

[0046] A cattle carcass can be sprayed with a fine powdered compositioncontaining one or more lactic acid producing microorganisms prior toprocessing. The processed beef can be assayed to determine reduction inpathogen content, relative to an untreated, but otherwise similarlyhandled cattle carcass.

Example 10 Animal Feedstuffs Containing Microorganisms

[0047] Cattle feed can be mixed with a dry or liquid compositioncontaining one or more lactic acid producing microorganisms. The cattlecan be processed, and the resulting beef and beef products can beassayed to determine reduction in pathogen content, relative to cattlefed an untreated, but otherwise similar diet.

Example 11 Water Containing Microorganisms

[0048] Pigs can be provided water containing one or more lactic acidproducing microorganisms. The pigs can be processed, and the resultingpork and pork products can be assayed to determine reduction in pathogencontent, relative to pigs provided untreated water.

[0049] All of the compositions and/or methods disclosed and claimedherein can be made and executed without undue experimentation in lightof the present disclosure. While the compositions and methods of thisinvention have been described in terms of preferred embodiments, it willbe apparent to those of skill in the art that variations may be appliedto the compositions and/or methods and in the steps or in the sequenceof steps of the methods described herein without departing from theconcept and scope of the invention. More specifically, it will beapparent that certain agents which are both chemically andphysiologically related may be substituted for the agents describedherein while the same or similar results would be achieved. All suchsimilar substitutes and modifications apparent to those skilled in theart are deemed to be within the scope and concept of the invention.

1. A method for reducing the pathogen content of a meat product, themethod comprising contacting the meat product with at least one lacticacid producing microorganism, wherein the meat product is unprocessedmeat, fish, shellfish, or a processed meat material.
 2. The method ofclaim 1, wherein the pathogen content of the meat product after thecontacting step is less than the pathogen content of the meat productbefore the contacting step.
 3. The method of claim 1, wherein thepathogen is an E. coli pathogen, a Staphylococcus pathogen, or aSalmonella pathogen.
 4. The method of claim 1, wherein the pathogen isSalmonella typhirium, Staphylococcus aureus, or E. coli O157:H7.
 5. Themethod of claim 1, wherein the unprocessed meat is beef meat, pig meat,chicken meat, turkey meat, lamb meat, deer meat, buffalo meat, alligatormeat, or snake meat.
 6. The method of claim 1, wherein the fish issalmon, catfish, trout, flounder, haddock, cod, mackerel, tuna,swordfish, shark, or squid.
 7. The method of claim 1, wherein theshellfish is clam, scallop, mussel, oyster, abalone, lobster, shrimp,crab, or crayfish.
 8. The method of claim 1, wherein the processed meatmaterial is ground beef, ground turkey, ground chicken, beef sausage,pork sausage, chicken sausage, hot dogs, or bologna.
 9. The method ofclaim 1, wherein the contacting step comprises contacting the meatproduct with two or more lactic acid producing microorganisms.
 10. Themethod of claim 1, wherein the contacting step comprises spraying aliquid composition, spraying a dried composition, or painting a liquidcomposition.
 11. The method of claim 1, wherein the contacting stepcomprises applying the at least one lactic acid producing microorganismto the meat product at a concentration of about 10⁴ cfu/gram meatproduct to about 10¹⁰ cfu/gram meat product.
 12. The method of claim 1,wherein the lactic acid producing microorganism comprises a Bacillusmicroorganism, a Bifidobacterium microorganism, a Lactobacillusmicroorganism, a Pediococcus microorganism, or a Streptococcusmicroorganism.
 13. The method of claim 1, wherein the lactic acidproducing microorganism comprises a Lactobacillus microorganism.
 14. Themethod of claim 1, wherein the lactic acid producing microorganismcomprises a Lactobacillus acidophilus microorganism.
 15. The method ofclaim 1, wherein the lactic acid producing microorganism comprises aLactobacillus acidophilus microorganism selected from the groupconsisting of M35, LA45, LA51, L411, NPC 747, NPC 750, D3, and L7.
 16. Amethod for reducing the pathogen content of meat or a meat product, themethod comprising: selecting an animal carcass; contacting the animalcarcass with at least one lactic acid producing microorganism; andprocessing the animal carcass to produce meat or a meat product.
 17. Themethod of claim 16, wherein the pathogen content of the meat or meatproduct is less than the pathogen content of the animal carcass.
 18. Themethod of claim 16, wherein the pathogen is an E. coli pathogen, aStaphylococcus pathogen, or a Salmonella pathogen.
 19. The method ofclaim 16, wherein the pathogen is Salmonella typhirium, Staphylococcusaureus, or E. coli O157:H7.
 20. The method of claim 16, wherein theanimal carcass is a cattle carcass, a pig carcass, a chicken carcass, aturkey carcass, a lamb carcass, a deer carcass, a buffalo carcass, analligator carcass, or a snake carcass.
 21. The method of claim 16,wherein the meat is beef meat, pig meat, chicken meat, turkey meat, lambmeat, deer meat, buffalo meat, alligator meat, or snake meat.
 22. Themethod of claim 16, wherein the meat product is ground beef, groundturkey, ground chicken, beef sausage, pork sausage, chicken sausage, hotdogs, or bologna.
 23. The method of claim 16, wherein the contactingstep comprises contacting the animal carcass with two or more lacticacid producing microorganisms.
 24. The method of claim 16, wherein thecontacting step comprises spraying a liquid composition, spraying adried composition, or painting a liquid composition.
 25. The method ofclaim 16, wherein the contacting step comprises applying the at leastone lactic acid producing microorganism to the animal carcass at aconcentration of about 10⁴ cfu/gram animal carcass to about 10¹⁰cfu/gram animal carcass.
 26. The method of claim 16, wherein the lacticacid producing microorganism comprises a Bacillus microorganism, aBifidobacterium microorganism, a Lactobacillus microorganism, aPediococcus microorganism, or a Streptococcus microorganism.
 27. Themethod of claim 16, wherein the lactic acid producing microorganismcomprises a Lactobacillus microorganism.
 28. The method of claim 16,wherein the lactic acid producing microorganism comprises aLactobacillus acidophilus microorganism.
 29. The method of claim 16,wherein the lactic acid producing microorganism comprises aLactobacillus acidophilus microorganism selected from the groupconsisting of M35, LA45, LA51, L411, NPC 747, NPC 750, D3, and L7.
 30. Amethod for reducing the pathogen content of meat or a meat product, themethod comprising: selecting an animal feedstock; contacting the animalfeedstock with at least one lactic acid producing microorganism toproduce a treated feedstock; providing the treated feedstock to ananimal; obtaining the animal carcass from the animal; and processing theanimal carcass to produce meat or a meat product.
 31. The method ofclaim 30, wherein the pathogen content of the meat or meat product isless than the pathogen content of meat or meat product obtained from ananimal carcass obtained from an animal that had been provided untreatedanimal feedstock.
 32. The method of claim 30, wherein the pathogen is anE. coli pathogen, a Staphylococcus pathogen, or a Salmonella pathogen.33. The method of claim 30, wherein the pathogen is Salmonellatyphirium, Staphylococcus aureus, or E. coli O157:H7.
 34. The method ofclaim 30, wherein the animal is cattle, a pig, a chicken, a turkey, alamb, a deer, a buffalo, an alligator, or a snake.
 35. The method ofclaim 30, wherein the lactic acid producing microorganism comprises aBacillus microorganism, a Bifidobacterium microorganism, a Lactobacillusmicroorganism, a Pediococcus microorganism, or a Streptococcusmicroorganism.
 36. The method of claim 30, wherein the lactic acidproducing microorganism comprises a Lactobacillus microorganism.
 37. Themethod of claim 30, wherein the lactic acid producing microorganismcomprises a Lactobacillus acidophilus microorganism.
 38. The method ofclaim 30, wherein the lactic acid producing microorganism comprises aLactobacillus acidophilus microorganism selected from the groupconsisting of M35, LA45, LA51, L411, NPC 747, NPC 750, D3, and L7. 39.The method of claim 30, wherein the contacting step comprises contactingthe animal feedstock with two or more lactic acid producingmicroorganisms.
 40. The method of claim 30, wherein the lactic acidproducing microorganism is present in the treated feedstock at aconcentration of about 10³ cfu/gram feed to about 10¹⁰ cfu/gram feed.41. A method for reducing the pathogen content of meat or a meatproduct, the method comprising: selecting an animal; administering atleast one lactic acid producing microorganism to the animal to obtain atreated animal; obtaining the animal carcass from the treated animal;and processing the animal carcass to produce meat or a meat product.